Cranberry Meatballs for Thanksgiving
Cranberry meatballs are one of the easiest Thanksgiving appetizers to make for a crowd. They are juicy, savory, a little sweet, and coated in a glossy cranberry sauce that feels perfect for the holidays.
I like this recipe because it can be made ahead and kept warm in a slow cooker. That means you can get most of the work done before guests arrive, then let everyone help themselves.
The first time I made cranberry meatballs, I made the sauce too sweet. It tasted more like jam than an appetizer sauce. Since then, I balance the cranberry sauce with chili sauce, a little orange juice, and a small amount of Worcestershire sauce. That gives the meatballs a much better sweet-and-savory flavor.
These cranberry meatballs work well for Thanksgiving, Friendsgiving, Christmas parties, potlucks, and holiday appetizer tables.
Why You Will Love These Cranberry Meatballs
This recipe is simple but full of flavor.
The meatballs are soft and juicy inside, while the sauce is sweet, tangy, and slightly savory. Cranberry sauce gives the dish its holiday flavor, while orange juice adds freshness.
I also like that you can serve these in different ways. They work as an appetizer with toothpicks, or you can serve them over mashed potatoes or rice for a simple meal.
These cranberry meatballs are:
- Easy to make
- Good for a crowd
- Sweet and savory
- Perfect for Thanksgiving
- Easy to prepare ahead
- Good for slow cooker serving
- Simple to reheat
What Do Cranberry Meatballs Taste Like?
The meatballs themselves are savory with onion, garlic, and a little seasoning.
The sauce tastes fruity and tangy, with a light sweetness from the cranberry sauce. Chili sauce gives it more depth, while orange juice brightens the flavor.
The result is not overly sweet.
You get a rich meatball with a glossy holiday-style sauce in every bite.
Ingredients You Will Need
This recipe has two main parts:
- Homemade meatballs
- Cranberry sauce
For the Meatballs
You will need:
- 1 pound ground beef
- 1/2 pound ground pork
- 1/2 cup breadcrumbs
- 1 large egg
- 1/4 cup milk
- 1/4 cup finely chopped onion
- 2 cloves garlic, minced
- 1 tablespoon chopped parsley
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
The beef gives the meatballs rich flavor, while the pork helps keep them soft and juicy.
You can use all beef if you prefer.
For the Cranberry Sauce
You will need:
- 1 cup whole-berry cranberry sauce
- 3/4 cup chili sauce
- 1/4 cup orange juice
- 1 tablespoon brown sugar
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon garlic powder
Optional additions:
- 1 teaspoon orange zest
- Small pinch of red pepper flakes
- 1 tablespoon maple syrup
- Fresh rosemary for garnish
Whole-berry cranberry sauce works especially well because it gives the sauce more texture.
Can You Use Frozen Meatballs?
Yes.
Frozen meatballs can save time if you need a very easy appetizer.
Use about 24 to 30 fully cooked frozen meatballs.
Add them directly to the sauce and cook until heated through.
Homemade meatballs have better flavor and texture, but frozen meatballs are useful when you are preparing several Thanksgiving dishes at once.
Before You Begin
Heat the oven to 400°F or 200°C.
Line a large baking sheet with parchment paper.
Finely chop the onion.
Try to keep the pieces small because large onion pieces can make the meatballs fall apart.
Measure the sauce ingredients and keep them ready.
How to Make Cranberry Meatballs
Step 1: Mix the Meatball Ingredients
Place the ground beef and pork in a large bowl.
Add the breadcrumbs, egg, milk, onion, garlic, parsley, salt, pepper, and thyme.
Mix gently with your hands or a fork.
Stop as soon as the ingredients are combined.
Do not squeeze or pack the mixture too much.
Overmixing can make meatballs tough.
Step 2: Shape the Meatballs
Use a small cookie scoop or tablespoon to portion the mixture.
Roll gently into balls about 1 to 1 1/2 inches wide.
You should get around 28 to 32 meatballs.
Try to keep them close to the same size so they cook evenly.
Place them on the prepared baking sheet.
Leave a little space between each one.
Step 3: Bake the Meatballs
Bake for 16 to 20 minutes.
The meatballs should look browned on the outside and be fully cooked in the center.
The internal temperature should reach 160°F for beef and pork.
Do not overbake them.
They will cook a little more once they are added to the sauce.
Step 4: Make the Cranberry Sauce
While the meatballs bake, place a large saucepan over medium-low heat.
Add the cranberry sauce, chili sauce, orange juice, brown sugar, Worcestershire sauce, and garlic powder.
Stir until the mixture becomes smooth and warm.
The cranberry sauce may take a few minutes to break down.
Let the sauce simmer gently for about 5 minutes.
Do not boil it hard.
Step 5: Add the Meatballs
Add the cooked meatballs to the warm sauce.
Stir gently until each meatball is coated.
Let them simmer on low heat for 8 to 10 minutes.
This gives the sauce time to cling to the meatballs.
Step 6: Taste and Adjust
Taste the sauce.
If it feels too sweet, add a little more chili sauce or orange juice.
If it feels too tart, add a small amount of brown sugar or maple syrup.
If you want more heat, add a pinch of red pepper flakes.
Step 7: Serve
Transfer the meatballs to a serving dish.
Spoon extra sauce over the top.
Add a little fresh rosemary, parsley, or orange zest if desired.
Serve warm with toothpicks.
How to Make Cranberry Meatballs in a Slow Cooker
These meatballs are very good for a slow cooker.
Cook the meatballs first.
Add the sauce ingredients to the slow cooker and stir.
Add the cooked meatballs.
Cover and cook on LOW for 2 to 3 hours.
Once hot, switch the slow cooker to WARM.
This is how I prefer serving them at a party because the sauce stays glossy and the meatballs stay warm.
Can You Use Only Beef?
Yes.
Use 1 1/2 pounds of ground beef.
I prefer the beef-and-pork combination because it gives the meatballs a softer texture, but all-beef meatballs still work well.
You can also use ground turkey.
Turkey meatballs are leaner, so be careful not to overcook them.
My Best Tips
Do Not Overmix the Meat
Mix only until everything is combined.
Overmixing makes meatballs dense.
Keep the Meatballs Small
Small meatballs are easier to serve as appetizers.
They also cook faster and more evenly.
Use Whole-Berry Cranberry Sauce
It gives the sauce a better texture and a more homemade look.
Balance the Sweetness
Cranberry sauce and chili sauce can both be sweet.
Taste the sauce and add orange juice if needed.
Do Not Overcook
The meatballs continue cooking in the sauce.
Bake them only until fully cooked.
Keep Them Warm
A slow cooker on the warm setting works very well for Thanksgiving.
Can You Make Cranberry Meatballs Ahead?
Yes.
You can prepare the meatballs one day before serving.
Bake them, let them cool, and store them in the refrigerator.
Make the sauce separately.
The next day, combine the meatballs and sauce in a saucepan or slow cooker and heat until warm.
You can also make the whole recipe one day early.
Store it in the refrigerator and reheat slowly.
I usually prefer keeping the meatballs and sauce separate until the day of serving because the texture stays a little better.
How to Store Leftovers
Let the meatballs cool.
Place them with the sauce in an airtight container.
Store in the refrigerator for up to 4 days.
The sauce may become thicker after chilling.
Add a small splash of orange juice or water when reheating if needed.
How to Reheat Cranberry Meatballs
On the Stove
Place the meatballs and sauce in a saucepan.
Heat over low heat for 8 to 10 minutes.
Stir gently.
In the Slow Cooker
Cook on LOW until hot.
Then switch to WARM.
In the Microwave
Heat in short 30-second amounts.
Stir between each round.
Can You Freeze Cranberry Meatballs?
Yes.
They freeze well.
Let the meatballs and sauce cool completely.
Place them in a freezer-safe container.
Freeze for up to 2 months.
Thaw overnight in the refrigerator.
Reheat gently on the stove or in a slow cooker.
You can also freeze the baked meatballs without sauce.
Recipe Variations
Spicy Cranberry Meatballs
Add 1/4 teaspoon red pepper flakes or a little hot sauce.
Orange Cranberry Meatballs
Add 1 teaspoon orange zest to the sauce.
This gives the sauce a stronger citrus flavor.
Maple Cranberry Meatballs
Add 1 tablespoon maple syrup.
Reduce the brown sugar slightly.
Turkey Cranberry Meatballs
Use ground turkey instead of beef and pork.
Add a tablespoon of olive oil to the meat mixture if it feels very lean.
Cranberry BBQ Meatballs
Replace half of the chili sauce with barbecue sauce.
This gives the sauce a smokier flavor.
Swedish-Style Holiday Meatballs
Use the same meatballs but serve them with a creamy gravy and a spoonful of cranberry sauce on the side.
What to Serve with Cranberry Meatballs
These meatballs work well with other Thanksgiving appetizers.
Serve them with:
- Cranberry Brie bites
- Baked Brie
- Sausage stuffing balls
- Cheese boards
- Turkey sliders
- Dinner rolls
- Thanksgiving punch
They also work as a main dish with:
- Mashed potatoes
- Rice
- Roasted vegetables
- Green beans
- Sweet potato casserole
For an appetizer table, I like placing them in a small slow cooker with toothpicks nearby.
How Many Meatballs Do You Need for a Party?
This recipe makes about 28 to 32 small meatballs.
For an appetizer, plan on about 3 to 4 meatballs per person.
This recipe serves around 8 to 10 people as part of a larger appetizer spread.
For a larger Thanksgiving gathering, double the recipe.
A slow cooker is especially helpful when making a double batch.
Common Problems
The Meatballs Fall Apart
The mixture may need more breadcrumbs or egg.
Make sure the onion is chopped very small.
The Meatballs Are Dry
They may have been overmixed or overbaked.
Use a mix of beef and pork and cook only until done.
The Sauce Is Too Sweet
Add more orange juice, chili sauce, or a little vinegar.
The Sauce Is Too Thin
Simmer it uncovered for a few extra minutes.
The Sauce Is Too Thick
Add a small amount of orange juice or water.
The Meatballs Are Tough
The meat mixture was probably packed too tightly.
Shape them gently.
Frequently Asked Questions
Can I Use Grape Jelly Instead of Cranberry Sauce?
You can, but the flavor will be sweeter and less seasonal.
Cranberry sauce works better for Thanksgiving.
Can I Use Canned Cranberry Sauce?
Yes.
Whole-berry cranberry sauce is my first choice.
Jellied cranberry sauce also works, but the sauce will be smoother.
Can I Make These Without Pork?
Yes.
Use all beef or ground turkey.
Can I Use Gluten-Free Breadcrumbs?
Yes.
Use your favorite gluten-free breadcrumbs in the same amount.
Can I Put Raw Meatballs in the Slow Cooker?
You can, but I prefer baking them first.
Baking gives the meatballs better texture and removes some extra fat.
Are Cranberry Meatballs Spicy?
No.
The basic recipe is mild.
Add red pepper flakes if you want heat.
How Many Meatballs Does This Recipe Make?
About 28 to 32 small meatballs.
Cranberry Meatballs Recipe
Prep time: 20 minutes
Cook time: 30 minutes
Total time: About 50 minutes
Yield: 28 to 32 meatballs
Ingredients
Meatballs
- 1 pound ground beef
- 1/2 pound ground pork
- 1/2 cup breadcrumbs
- 1 large egg
- 1/4 cup milk
- 1/4 cup finely chopped onion
- 2 garlic cloves, minced
- 1 tablespoon parsley
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
Cranberry Sauce
- 1 cup whole-berry cranberry sauce
- 3/4 cup chili sauce
- 1/4 cup orange juice
- 1 tablespoon brown sugar
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon garlic powder
Instructions
- Heat the oven to 400°F.
- Line a baking sheet with parchment paper.
- Mix the meatball ingredients gently.
- Shape into 28 to 32 small meatballs.
- Place them on the baking sheet.
- Bake for 16 to 20 minutes.
- Add the cranberry sauce ingredients to a saucepan.
- Simmer for about 5 minutes.
- Add the cooked meatballs.
- Stir gently to coat.
- Simmer for another 8 to 10 minutes.
- Taste and adjust the sauce if needed.
- Garnish with parsley, rosemary, or orange zest.
- Serve warm.
Final Thoughts
Cranberry meatballs are simple, warm, and perfect for a Thanksgiving appetizer table.
I like them because they can be prepared ahead and kept warm without much attention. The meatballs stay tender, while the cranberry sauce gives them a glossy sweet-and-savory coating.
The biggest things to remember are not to overmix the meat and not to make the sauce too sweet.
Serve them warm with toothpicks, keep a little extra sauce in the dish, and they make an easy holiday appetizer for a crowd.
